- Step 1
Use a sharp knife to cut chicken breasts horizontally through the centre. Cut pieces in half crossways to make 8 pieces.
- Step 2
Cook eggs in a saucepan of boiling water for 6 minutes. Drain. Set aside for 5 minutes to cool. Peel. Thinly slice crossways.
- Step 3
Meanwhile, heat the oil in a non-stick frying pan over medium-high heat. Add chicken and bacon and cook, turning occasionally, for 4-5 minutes or until cooked. Drain on paper towel.
- Step 4
Toast bread. Spread with butter and mustard. Place 1 piece of toast on each plate. Top with 1 piece each of chicken and bacon. Top with toast, tomato, egg and lettuce. Repeat with remaining toast, chicken and bacon. Secure with a toothpick to serve.
You will need 4 toothpicks for this recipe.